Pesto, the Sicilian Version

Pesto, the Sicilian Version 

Basil is growing well and its starting to look abundant enough that soon it will be the perfect time to make pesto. Get ready to start pounding away, no, no wait this time we are doing Sun-dried Tomatoes Pesto.

In the blog of May 23,  2010 I noted that Pesto originated in Genoa, Italy, and that the word pesto comes from the Italian ‘pestare‘, which means to pound or to grind. I mentioned that pesto is a versatile sauce and not only can it added to pasta but also to pizza or used as a salad dressing it is particularly interesting with boiled new potatoes, and much more. 

So now we are going with Sicilian Pesto, also as versatile for we replace Basil with sun-dried tomatoes, the one preserved in olive oil.

The basic Ingredients except for the sun-dried tomatoes are the same and you can vary what goes in according to your taste. I use much more garlic than the three cloves and I use walnuts as pine nuts are expensive, very expensive

3 cloves garlic

8 halves – drained of oil and quartered

8-10 leaves of basil
3 tablespoons walnut halves
Kosher salt and pepper
½ cup extra virgin olive oil
¼ cup Pecorino Siciliano Pepato freshly grated

In a food processor place sun-dries tomatoes and pulse 3-4 times – If you were to do them in a mortar and pestle* you would grind until you have tiny shreds. So go easy and pulse; don’t pulverize.

Not too long ago the mortar and pestle were commonplace in almost all Mediterranean kitchens as well as in North Africa all with their intricate blend of condiments and spices which rely on this ancient grinding method to extract all-around flavors.

So, next place the garlic and a little oil add the basil and walnuts and pulse 8-10 times, incorporating all the ingredients. You want a little texture not pulverized.

If you are going to use the Pesto, immediately, add the cheese and pulse, 2-3 times, to a desired consistency

Blend in the remaining oil by slowly pulsing until you reach the desired mixture you want.  

When I make it, I want to see miniscule pieces of sun-dried tomatoes

* A mortar and pestle is a tool used to crush, grind, and mix solid substances. The mortar is a bowl, typically made of hard wood, marble, clay, or stone. The pestle is a heavy bat-shaped object, the end of which is used for crushing and grinding.

Note the difference in the sun-dried tomatoes preserved in olive oil and in natural state

Figs

I don’t recall where I read this, but the article said that in the ruins of a prehistoric village near Jericho, in the West Bank, scientists found the remains of figs that appear to be the earliest known cultivated fruit. It further went on to say that perhaps this was the first evidence anywhere of domesticated food production at the dawn of agriculture. The remnants of the figs found in this excavation were grown some 11,400 years ago.

Figs are said to have originated from southwest Asia, figs spread to the Mediterranean – and it is recorded that the Egyptians were cultivating them in 4000 BC.

The ancient Greek culinary master, Archestratos, considered dried figs a 'base' food, along with chickpeas, broad beans and apples, fit only for the poor. However, the earliest Olympians knew of their worth, apparently consuming great quantities of fresh figs for strength and stamina - the potassium in them also helps prevent cramp.

The ancients kept figs in earthenware pots during winter to preserve them, another indication that they were held in high esteem. This tradition was broken in the 20th century, when commercial drying meant it was no longer necessary.

Along with potassium, figs are a rich source of iron, beta-carotene, fiber and energy, and throughout Asia they are revered as an aphrodisiac. Buddhists and Hindus regard the tree as sacred - extracts from the fruit, leaves and bark are used in Ayuverdic (a system of traditional medicine native to India) medicine.

Figs also contain anti-cancer agents as well as healing and a natural chemical called ficin, which starts the breakdown of proteins and improves digestion.

When purchasing, always select figs that are ripe, for they do not ripen well after picking. As long as they are not overly ripe figs should last about a week - 10 days in the fridge but are best freshly picked, and in my house they last 2 hours.

Soon we will have figs from our trees, and it again looks like a good bounty, therefore, it’s time to think of to whom to give and what to prepare.

 
We will again prepare some jam, for toast and the souch:

Fig jam

1 pound figs (Mission Black), stemmed and chopped
1 vanilla bean
 ¼ cup sugar, or to taste

1 Tbsp water

Combine the ingredients in a medium saucepan; the fruit should be at a depth of a couple of inches

Bring to a boil over medium heat. (You might have to add another tablespoon of water to the figs, but hold off until you see how much of their own liquid they produce)

Adjust heat so mixture bubbles steadily. If it looks too soupy, increase the heat to reduce it; if there is not much liquid, lower the heat to avoid burning

Cook, stirring occasionally, until the mixture is liquid but thick

Allow to cool and refrigerate the mixture

Store, refrigerated, for up to a week